Orange Polenta Poppyseed Cake

Looking for options for those who have taken sugar out of their diet, I have modified a recipe I made some time ago.  This version of the cake is sugar free, using rice malt syrup for the sweetener.  The oranges are also sweet, which adds to that natural sweetness.

For those not too worried about a little sugar, my first version of this cake was Lemon Polenta.  Using 2 lemons, 200g of raw castor sugar, and omitting the poppyseeds in the main cake batter.  

The drizzle syrup has 80g raw castor sugar and the juice of 1 lemon... 

The lemon, as you can imagine, is tart and I'm not sure just how well this lemon cake would go using the rice malt syrup?? Sometimes food, so perhaps just use the sugar with the lemon cake..

Oh, and it's gluten free...  Yay!!!

Ingredients

2 oranges

140g organic butter

3 free-range eggs

½ cup rice malt syrup

200g almond meal

175g polenta

2 tbsp. poppy seeds

1 tsp. gluten free baking powder

Drizzle: 2 tbsp. rice malt syrup & the juice of one orange

Method

Line a 23cm cake tin. and set aside. Pre-heat the oven to 180ºc.

Rinse the oranges and place in a saucepan of cold water, bringing to the boil.  Drain and pour over more cold water and bring back up to simmer for about an hour or until they’re really soft.  Keep an eye on them and add more water if needed.  Drain the water once the oranges are soft and allow them to cool a little before halving them, removing the pips and blitz to a puree in a food processor.

Add the remaining cake ingredients and continue to process until a loose batter forms.  Scrape into your prepared tin & bake for approx. 40-50 minutes or until golden and the cake is just shrinking away from the sides.

While it’s cooking, you can mix together the rice malt syrup and the orange juice to make the drizzle.  When the cake is cooked, allow it to cool a little before spooning over the drizzle and leaving to completely cool.

Serve with a little natural yogurt or a vanilla bean cream (chilled coconut cream, scraping of vanilla bean and 1 tbsp. pure maple syrup whipped together).

*(I have used mini rectangular cake tins here, purely because I found the cake tin and thought it was a pretty cute and easy way to share).

                                                                 Enjoy ♡ Shaz

Jamu

So many food and drink experiences really need to be shared with all.  This is most definitely one of these moments.  First being served this cool, somewhat strange tasting drink on arrival to our accommodation whilst on holiday, I can't say I was too keen at all. In fact, we sipped and then left it on the bench.  We soon discovered how amazing it tasted warmed, and so I have played a little with my quantities here and come up with my Jamu with a zing.  Kick of ginger and a tiny bit of honey for sweetness, and I've shared a few batches now and love it!

Just a little tip to serve in small quantities to start with for this one. 

Ingredients

1 litre filtered water

2 dessertspoons tamarind puree

80g piece fresh turmeric

6cm piece fresh ginger

1-2 dessertspoons honey (add 1 and taste before adding the second)

Method

Place the fresh turmeric into a small bowl of a food processor and chop well.  Pop into a large saucepan.  Then add the ginger to the processor, chopping and placing into the saucepan with the turmeric, the tamarind puree and 1 litre of filtered water.

(If you don't have a processor, chop ginger and turmeric finely by hand, but do wear gloves.  The turmeric will stain your hands, and everything it touches!!!)

Bring to the boil, reduce heat and simmer for about 15 minutes.

Allow this to cool a little, before straining into a glass jug, removing all the chunks of ginger and turmeric.  
Lastly, add the honey, one dessertspoon at a time, taste testing after the first spoonful to double check the sweetness before adding more. You can't take it out once it's in there! And you don't want to waste it by making it too sweet either.

Because of the high amount of turmeric contained, store in a glass jar to prevent staining your equipment. 

You could also experiment by adding a little cinnamon, nutmeg or cloves.

  

Enjoy ☺ Shaz

Sweet Potato and Pumpkin Soup

Now I know this is not one bit a raw creation, but I cooked it up yesterday and it's just too tasty not to share this simple recipe.  💕 Warming the heart and soul 💕

I'm sure everyone has a stack of cook books they hardly ever use sitting on the shelf.  I have a very well worn book that was given to me many, many years ago, with loads of Aussie homestyle dinners and baked treats. Classic Country Collection, written by Lady Flo Bjelke-Petersen, wife of one of Queensland's Premiers a few years back now.  I have drawn upon her Pumpkin soup recipe and modified it to suit my tastes for the moment. 

Warm and nourish with this one.

Ingredients:
30g butter
2 onions
1 kg pumpkin (chopped)
half a medium sized sweet potato (approx 300g)
750ml vegetable stock
1 cup milk
salt and pepper
1 tsp. favourite curry blend (optional extra)
chopped parsley for garnish

Method:

Chop the onions set aside.  Peel and dice the pumpkin and sweet potato and set them aside.

Gently melt the butter in a large pot and cook the onions until they are a rich golden colour, watching and stirring regularly so they don't burn. Add the curry blend if using, and stir for a minute, releasing those flavours.  Add the pumpkin, sweet potatoes, vegetable stock and milk.  Cover and bring to the boil, simmering until veges have softened. About 25-30 minutes. 

Take off the heat and allow to cool for 5-10 minutes. Then blitz with a stick blender, or pop in your blender, blending until smooth and silky.  Taste and add a little salt and pepper to achieve your desired taste.

Serve with a sprinkle of fresh parsley and a little freshly cracked pepper for garnish.

  

(Any leftovers can be frozen and used for a quick meal down the track some time.  Perhaps freeze in small portions so you can just thaw enough for one meal at a time.)

Enjoy 💖 Shaz

  

Sesame & Macadamia Slice

This is a great snack to make to have on hand when you need a little mid afternoon lift.  It's super tasty and you'll want to just pull out a couple of squares at a time when you sit down with that cuppa, or you'll probably want to eat more.  Hope you love this one as much as I do.  I've made a few of these now, so any questions if you make for yourself, ask me.  Happy to help...

Ingredients:

1 cup buckwheat puffs

½ cup sesame seeds

⅓ cup well crushed macadamia nuts

½ cup coconut flour

½ cup sultanas

75g organic butter

2 tbsp. honey

¼ cup rice malt syrup

¼ cup almond spread

2 tbsp. coconut oil

150g 70% melted dark cooking chocolate *(optional extra)

Method:

Line your square slice tin with baking paper and set aside.

Pop the coconut oil into a non-stick pan and heat gently.  Add to this all the dry ingredients except for the sultanas, and gently toast over a medium to low heat until a light golden colour is achieved.  About 10 minutes. Mix through the sultanas.

Then in another small pan, gently heat the butter, honey, rice malt syrup and almond butter until they’re melted together forming a caramel consistency. 

Add the caramel mix to the lightly toasted dry mixture and fold through until fully coated.  Press this mixture into your prepared tin * and place in the fridge to set for an hour or so, before slicing to serve.

*As an optional extra here, you could pour the melted chocolate over the top here and allow it to set.

Enjoy 💖 Shaz – rawfordaze

Raw Banoffee Pie

When you think of Banoffee Pie, you immediately think, pastry... caramel... cream....  Not all that good for your heart or your waistline. Or perhaps you've never heard of it before...  Here's a healthier version to try... Still definitely a sometimes treat though,with natural sugars in the dates, banana and honey.  Give it a go!  So tasty and worth the effort for that special dessert that's just a little bit different. 

*I've listed here the base as step one, but you could prepare the cream layer first and pop it in the fridge while you work on the other layers. And do put your can of coconut cream in the fridge overnight before you want to use ok! It makes a big difference to the thickness of the cream as you whip it.

The  Base:
3 cups nuts (mix of almonds, cashews and pecans)
20 small dried dates (covered with boiling water and soaked for 5-10 minutes)

Pinch of himalayan salt 

Place half the nuts into your food processor and roughly chop for a second or so.  Then add half the dates and a little salt, pulsing until they clump together.  Remove and set aside while you do the other half.  If your processor's big enough, you could even do in one batch. The mixture should stay together when pressed between your fingers.  Either make a large pie with this, or sometimes nice to have individual ramekins so each person has their own little pie. If using ramekins, line each one with a little cling wrap to make life easier at serving time.  Press the mixture firmly into your choice of base and pop them into the fridge while you work on the caramel layer.

Caramel Layer:

Approx. 24 medjool dates (pitted)

⅓ cup honey

½ cup coconut oil

1 tsp. brandy (you could use vanilla here, but the brandy gives a good flavour)

Pinch himalayan salt 

2 large bananas

½ cup crushed almonds (almonds and honey work well together)

Place the dates in a small bowl and cover with boiling water.  Leave a couple of minutes to soften.  Then drain and place into processor along with the honey, coconut oil, brandy or vanilla, and the salt.  Process until a thick caramel consistency is reached.

Spoon evenly over your base.  Slice the banana length wise into 4 strips, then thin slices.  Layer evenly on the caramel.  Then sprinkle over the crushed almonds and lightly press into the caramel.  

Cream Layer:

1 can pure coconut cream (have in the fridge overnight for best results)

1 tbsp. local honey

1 tsp. cinnamon

¼ tsp. vanilla extract concentrate

Pull the cream from the fridge and scoop off the thick creamy layer and pop it into a bowl to whip.  I know it is already coconut cream, but after it's been in the fridge, there will still be settling.  You only want to use the really thick cream from on top here.  Whip it well, along with the honey and cinnamon until soft peaks begin to form.  Then add a little vanilla and whip just a little more.

Spoon this over the caramel layer, spreading evenly to the edge.  Sprinkle a little nutmeg and cinnamon over the top to finish and set in the fridge for at least a few hours before serving.  For the ramekins, loosen edges of cling wrap and gently lift out and peel away, placing pie on plate to serve.  Otherwise, just pull the pie dish out at serving time, and slice in small slices.  Fairly rich in flavour this one.  

Enjoy 💖 Shaz

Mint Chocolate Ganache Treats

I am definitely making more of these to share.  You'll see I've used the topping part of the choc mint slice from an earlier post.  It tasted so good, and I wanted some healthier options for me to snack on over Easter, so these are the result.
I can have my chocolate treats, without loads of extra sugar.  I know there's maple syrup in these, so moderation is still important.

 

Ingredients

1/3 of a cup of cacao butter

1/2  cup raw cacao powder

30ml pure maple syrup

¼ tsp. vanilla extract concentrate

pinch or 2 of himalayan salt

doTERRA peppermint oil

Method

For the ganache, very gently melt the cacao butter in a small saucepan until it's just melted.  Take off the heat and mix through the cacao powder until no lumps are present.  Then gradually add the maple syrup, mixing again until smooth.  It will begin to thicken a little here.  Lastly add the vanilla extract and a small pinch of salt, mixing through well.

Final touch is to add 1 or 2 drops of doTERRA peppermint oil, gently mixing through before carefully spooning into little foil cases, or into shaped choc moulds.

 * (I have picked these up in a cake decorating store before and even at Spotlight.) About a teaspoon per chocolate, depending on the size of your foil cases.

Enjoy ♥ Shaz – rawfordaze

Raw Choc MInt Slice

Special occasions are a perfect reason to experiment with new treats to share.  Michelle and Chrissy's connection in flow workshop was perfect time to connect.... Raw Cacao and Pure Peppermint Oil....Impeccably matched. After flowing seamlessly, well almost, through a magic sequence of postures, this was just one of the treats we shared after the workshop.  A new favourite perhaps...  So many favourites now...

Slice Ingredients:
1 cup pecans
10 medjool dates (pitted)
1/2 cup almond meal
1/2 cup raw cacao powder
1/3 cup shredded coconut
2 tbsp. pure maple syrup 
2-3 drops pure doTerra peppermint oil

Ganache Topping Ingredients:
Strange quantities here guys I know, but this just works for the slice ok.  
1/2 of a 1/3 of a cup of cacao butter
1/4 cup raw cacao powder
30ml pure maple syrup
1/4 tsp. vanilla extract concentrate
pinch of himalayan salt

Method:

Place all of the slice ingredients except for the peppermint oil into a food processor and chop well until the mixture forms a dough-like ball.  Then add the peppermint oil and mix a couple more seconds.

Turn out and press gently into a baking paper lined slice tin.  Pop that into the fridge while you make the ganache.

For the ganache, very gently melt the cacao butter in a small saucepan until it's just melted.  Take off the heat and mix through the cacao powder until no lumps are present.  Then gradually add the maple syrup, mixing again until smooth.  It will begin to thicken a little here.  Lastly add the vanilla extract and a small pinch of salt, mixing through well.

Pull the slice out of the fridge, pull out of the tin, but leave on the paper and cut into desired pieces. (I've even used a heart shaped cookie cutter here for heart shaped treats.  Just have to press the mixture back together after first lot of hearts have been cut out) Then carefully drop a spoonful of the ganache on each piece, allowing it to spread out to the edges.  Pop back in the fridge to set for about an hour.  Keep refrigerated until ready to share.  Do remember to share...  ;) 

Your Healthy Choc Mint Slice!  

Enjoy 💕 Shaz